Broccoli Potato Soup

I'm always a fan of broccoli cheddar soup, but I wanted something a little less heavy the other day and this turned out gorgeously! The recipe is largely lifted from Vegangela, but I made slight modifications to better fit my tastes. I hope you enjoy as much as I did!

Broccoli Potato Soup

Ingredients

2 tablespoons of olive oil

1 onion (chopped)

4 to 6 cloves of garlic (crushed)

Pepper (to taste)

Parsley (to taste)

Thyme (to taste)

4 cups of water

Bouillon (to taste)

3 cups of potato (cubed)

2 cups of broccoli florets

Salt (to taste)

Directions

1) Heat the olive oil in a large pot and saute the onion until it begins to soften.

2) Add the garlic and saute until fragrant (a minute or two), then add the seasonings and saute another minute. 

3) Stir in the water, bouillon, and potato and once the water's boiling reduce the heat to low, cover, and simmer until the potato's almost reached your desired tenderness.

4) Add the broccoli, cover again, and simmer a further 5 minutes.

5) At this point I enjoyed the soup as is - it was lovely! The original recipe called for the soup to be blended at this point, however, so if you'd prefer that texture (and have an immersion blender!), then do it! To each their own. Enjoy on its own, with rice or bread, or a dollop of sour cream if you're not avoiding dairy products!